Sprouts – wonderful sprouts


Sprouts boost energy, digestion and immunity

by Jonathan Landsman

(NaturalNews) Conventional farming practices destroy the soil; generate poor-quality food and pour tons of unwanted chemicals into our environment. The use of GMOs, toxic pesticides and antibiotics pose devastating consequences to human health. Fortunately, on an individual level, there is a simple solution to many of these dangerous health issues.

Learn how to grow organic food – for pennies per pound. Imagine enjoying fresh food (every day) filled with essential amino acids, antioxidants plus many other immune boosting nutrients. On the next NaturalNews Talk Hour, we’ll talk about the benefits of sprouting and indoor gardening – without the need for soil or farming expertise.

Visit: http://www.naturalhealth365.com and enter your email address for show details + FREE gifts!

6 ways that indoor organic gardening can improve your life

1. Lower your food bill: With rising fuel costs; droughts and poor farmland yields – there seems to be no end in sight to rising grocery store food prices. But, there is an answer, did you know that seeds can multiply 7-15 times their weight. In other words, you get lots of food for pennies per pound – when growing your own food.

2. Greater nutritional value: Most conventionally-grown produce lacks nutrition and they’re filled with toxic chemicals that destroy human health. Organic sprouts have a greater concentration of proteins, vitamins and minerals, enzymes, RNA, DNA and bioflavonoids compared to the mature version of the plant.

3. Chemical-free: When growing 100% organic sprouts – you never need to use GMOs, pesticides, synthetic fertilizers, fumigants or any other cancer-causing chemicals. I often say ‘know the source of your food’ – well, developing your own indoor garden is the best way to achieve food security.

4. Quick and easy. Even in cold weather conditions, anyone can enjoy fresh, living food – 365 days per year.

5. Improve your immune system. Growing your own delicate, easy-to-digest, sprout food can supply a huge amount of enzymes to improve your digestion and immunity. Remember, without enzymes – there is no life.

6. Better for the environment. Growing your own fresh, living sprouts will dramatically reduce the ‘time in transit’ fuel costs related to conventionally-grown agricultural products. It’s the ultimate local organic food.

On the next NaturalNews Talk Hour – Jonathan Landsman and ‘Sproutman’ Steve Meyerowitz reveal the health benefits of building an indoor (organic) sprout garden. Don’t miss this amazing show!

This week’s guest: ‘Sproutman’ Steve Meyerowitz, a top expert on sprouting and indoor gardening

Learn how to save money and grow your own organic food – quickly and easily – Sun. Jan. 19

‘Sproutman’ Steve Meyerowitz is the author of several books on health, diet, and nutrition including, Sprouts the Miracle Food and Wheatgrass Nature’s Finest Medicine. Steve is one of the world’s leading proponents of sprouting, juicing, fasting, wheatgrass, indoor gardening, raw foods and pure water.

After 20 years of disappointment with orthodox medicine, Steve became symptom-free through his use of diet, juices, and fasting. In 1980, he founded “The Sprout House”, a “no-cooking” school in New York City teaching the benefits of a living foods diet. Featured on PBS and several other major media outlets, his sprouting inventions, including the “Hemp Sprout Bag” have sold nationwide and helped thousands of people live healthier lives.

Grow an indoor organic food garden. On the next NaturalNews Talk Hour – Jonathan Landsman and ‘Sproutman’ Steve Meyerowitz will talk about the health benefits of sprouts; why sprouts are more nutritious; how to set up an inexpensive indoor garden plus much more.

Roach ridders

How To Naturally Keep Roaches Away

How To Naturally Keep Roaches Away

It is no mystery that humans generally do not like bugs. However, there are some bugs that just rank a little higher on our “nasty scale” than others. Most folks would agree that cockroaches would definitely be on our list of bugs we hate. People have a general idea that cockroaches are gross, but do you know specifically how they are a danger to your health?

Essential Oils

Many bugs find the scent of essential oils repellant. Roaches are no exception. You can create your own homemade roach spray using completely non-toxic essential oils. The most effective oils at repelling roaches are cypress oil and peppermint oil. To make a non-toxic roach spray, mix 8 drops of cypress oil and 10 drops of peppermint oil to half a cup of water. Spray the mixture anywhere you have roach issues. The added benefit is that these oils smell lovely. No gas masks required.

Asthma and Allergies

Surprisingly, the biggest threat posed by roaches is their effect on our breathing. A majority of people are allergic to roaches to some degree. When there are a large number of roaches present in a home, roach by products, if you will, such as eggs, outer shell particles, saliva and even their feces, become airborne. These contaminates become a part of the dust in your home. When breathed in by individuals that are allergic, sickness to varying degrees can occur. Individuals with asthma are especially sensitive to these type of airborne contaminates and when exposed can have increased difficulties breathing.


Roaches also affect our health in that they can carry many different types on bacteria on their body. Roaches are not very picky about where they hang out. Once they have exposed themselves to something gross, they can then carry any bacteria they picked up into your living and eating areas. It is uncommon for a human to directly contract a disease from a cockroach, but because cockroaches live in such large groups and multiply so quickly, you can understand how being exposed to many roaches means you are being exposed to more and more bacteria.


Another surprising risk posed to humans would be the chemicals we will voluntarily expose ourselves to in an effort to get rid of the roaches. Some of the most toxics substances people allow in their homes are for the use of pest control. Many of these chemicals have warnings that advise you not to touch or inhale the substance and yet we will spray and smear these products in areas where are children and pets will be wandering around on a daily basis. Thankfully, there are safer alternatives.

Keep Tidy

This seems like a no brainer, but roaches love dirty environments. They like a sink full of unwashed dishes and trash cans that should have been emptied yesterday. You can do yourself a great service by simply keeping the house, especially the kitchen, as clean as possible. Since roaches are very active at night, washing up the dishes and taking out the trash before bed can go a long way toward decreasing the roach population in your home.

Get Rid of Cardboard

Cardboard is a roach’s favorite place to hang out and breed. It’s like a roach nightclub. Any cardboard items in your home should be properly disposed of to cut down on roach activity.

Seal Up Cracks

Roaches generally come in your house from outside, so it is a good idea to seal up as many cracks as possible in your walls and floor boards. This can easily be done by purchasing an inexpensive caulking gun and simply following the directions. The fewer access points that roaches have to your house, the fewer roaches you will have in your house!

Fermented foods heal the gut and boost immunity

Fermented foods heal the gut and boost immunity


Wed. Oct. 30, 2013 by Jonathan Landsman


The popularity of fermented foods is on the rise. And why not, these ‘cultured foods’ are not only delicious but a highly-effective way to heal the gut. And, let’s not forget, a healthy gut equals a strong immune system – which primarily resides in the digestive system.

Drinking fresh kombucha or eating raw sauerkraut, will dramatically improve your health by promoting the growth of friendly intestinal bacteria, enriching your body with B vitamins, digestive enzymes plus much more.

How do fermented foods improve digestion?

Fermentation actually pre-digests complex foods by breaking them down into readily absorbable amino acids and simper sugars. This includes the extremely nutritious but difficult to digest young cereal grasses such as wheat, barley, alfalfa and oats.

All these grains contain high levels of B vitamins, minerals, chlorophyll and antioxidants – which are encased in the plant cell walls. Humans, sometimes, find it difficult to digest plant-based foods – which is why fermentation is so valuable. In addition, fermentation can help eliminate ‘anti-nutrients’ like phytic acid, a compound found in grains that blocks mineral absorption.

Can fermented foods help us prevent cancer?

According to a study found in the Journal of Agricultural and Food Chemistry, cabbage is a known cancer-fighting food and the fermentation process – used to make sauerkraut – actually unlocks an even stronger anti-cancer effect.

Researcher Eeva-Liisa Ryhanen, one of the paper’s authors at MTT Agrifood Research Finland, said:

“We are finding that fermented cabbage could be healthier than raw or cooked cabbage, especially for fighting cancer.”

The researchers found that the fermentation process changes the glucosinolates, in cabbage, dissolving them into a a class of enzymes that have been shown to prevent cancer. One study, that compared the incidence of breast cancer among Polish women and polish immigrants in Michigan, found that women who stayed in Poland were less likely to develop cancer. Can you guess why?

The study went on to say that the Michigan immigrants were 4 – 5 times more likely to develop cancer due to the fact that Polish women (in their native land) ate much more cabbage and sauerkraut.

Many scientific papers tout the health benefits of cabbage – especially sauerkraut – due to its ability to inhibit estrogen, which is known to fuel breast cancer.

Fermented foods are the most potent source of beneficial bacteria

These probiotics are able to help the body eliminate a wide range of toxins and heavy metals. In fact, according to Dr. Natasha Campbell-McBride – a Russian neurologist, fermented foods help to restore our own detoxification system, which is instrumental in the self-healing process.

The best fermented foods to improve your health

To summarize, if you’re looking to improve your digestion; get more enzymes; improve nutrient absorption; reduce food costs; increase flavors plus help to prevent illness – then start eating a wide variety of fermented foods, such as:

True sour pickles – I, personally, love the pickles from a company called, Real Pickles – but you can make your own.

Benefits of Fermented Foods

Dilly carrots or ‘cultured vegetables’ can be a delicious way to boost your nutritional profile. To learn more about the health benefits of cultured vegetables.

Water or milk kefir – which is a fermented milk product derived from cow, goat or sheep and enjoyed by many cultures – worldwide – for its healing properties.

Kombucha, like water kefir, is an extremely popular health drink – especially with kids. Its sweet-tart flavor and fizzy bubbles make this beverage great for parties.

Naturally, there are many other ways to incorporate fermented foods into your diet by eating miso soup, fresh yogurt or tempeh – to name a few. Just be sure, if you can, to avoid GMOs and always use organic ingredients.

Looking for natural health solutions? Sign up now – for our free, weekly show featuring the greatest minds in natural health and science plus free gifts!

Jonathan LandsmanAbout the author: Jonathan Landsman is the host of NaturalHealth365.com, the NaturalNews Talk Hour – a free, weekly health show and the NaturalNews Inner Circle – a monthly subscription to the brightest minds in natural health and healing.

Reaching hundreds of thousands of people, worldwide, as a personal health consultant, writer and radio talk show host – Jonathan has been educating the public on the health benefits of an organic (non-GMO) diet along with high-quality supplementation and healthy lifestyle habits including exercise and meditation.

– See more at: http://www.naturalhealth365.com/food_news/fermented_foods.html#sthash.NlySTf7I.dpuf

Why we should be Keen on Quinoa

Quinoa’s nutritional benefits

by Yanju


(NaturalNews) Known as the “gold of the Incas” or the “supergrain of the future”, quinoa is a superfood with a plethora of health benefits. While quinoa is growing in popularity and becoming more well known throughout the world and in the United States, many still do not understand the unique and significant health benefits that come from eating quinoa.

Quinoa is a “pseudocereal” that is consumed similarly to cereal grasses like wheat, oats and rye but is technically a member of the food family along with beets, spinach and Swiss chard.

1. Quinoa is antioxidant rich.

Quinoa contains the antioxidant phytonutrients quercetin and kaempferol. Additionally, quinoa has a great deal of anti-inflammatory phytonutrients as well. This can promote tissue growth and aide in tissue repair as well as fight off disease and infection.

2. Quinoa is high in protein.

Unlike many other carbohydrates or grains, quinoa has a large amount of protein per serving. There is more lysine and isoleucine in quinoa, which makes it capable of serving as a complete protein source in our diets. This superfood contains all nine amino acids, making it a truly protein-rich food.

3. Quinoa is high in calcium.

Quinoa also has a great deal of calcium in comparison to other grains in the same category. For example, quinoa has twice the amount of calcium as whole wheat when you compare the two ounce for ounce.

4. Quinoa is high in fiber.

Fiber is an essential nutrient that regulates blood sugar levels and regulates your digestive system by preventing and relieving constipation. Quinoa contains twice as much fiber as almost every other grain. Diets high in fiber with foods like quinoa have been known to lower cholesterol and can help you loose weight in a healthy way. Unlike other grains in the category, quinoa has a low glycemic index because of its chemical makeup and the amount of fiber, making it a great carbohydrate choice for diabetics that won’t raise your blood sugar.

5. Quinoa contains Riboflavin (B2).

Quinoa has a significant amount of Riboflavin which helps to stimulate your metabolism. Quinoa will regulate and promote energy production in your brain and muscle cells while increasing your metabolism. Riboflavin has also been shown to be a contributing factor to migraine relief.

6. Quinoa may reduce the risk of Type 2 Diabetes and heart disease.

Though not many studies have been conducted yet on the correlation between eating quinoa and lowering your risk for type 2 diabetes and cardiovascular disease, quinoa has a great deal in common with other foods that reduce these risks. Thus, it is likely that with quinoa’s fiber, protein and antioxidant makeup, it would reduce the risk of these diseases.

Easily prepared and gluten free, quinoa can be incorporated into a number of recipes including salads, soups and side dishes. It is a power-packed food that will give you a lot of bang for your buck with its nutritional makeup. Quinoa, one of the world’s healthiest foods, contains important antioxidant and anti-inflammatory properties, is rich in calcium, protein, fiber and Riboflavin and may reduce the risk of Type 2 Diabetes and heart disease, which truly makes it the grain of the future.

Sources for this article include:





About the author:
Yanjun is a health and nutrition writer with over 3 years of professional experience in the health and fitness industry. He”s a contributor to many premier source for health advice, fitness tips, and consumer reviews of nutritional supplements.

Extend storage life of fruit and veg sans plastic

Increase The Shelf Life of Your Fruit & Veg..

Without Using Toxic Plastic Products



Eating more fruits and vegetables is a requirement for every healthy eater.

But when you buy more fresh produce, do you end up throwing away more than you eat?

Would you like to increase the shelf life of your fruits and veggies without having to use toxic plastic products that harm both the environment and you?

In today’s economy you can’t waste money on food that will rot the day after you bring it home.

Plastic food wraps and their negative effects on the environment and human health.
    • PVC: Some food cling wraps (especiallyused at the deli counter) are polyvinylchloride (PVC), which is not only very environmentally toxic, it’s also laced with phthalates. Source
    • BPA and phthalatesBPA and phthalates have been found in several types of plastic food containers and storage bags, increasing the possibility that you absorb them by storing food in plastics. Source 
  • Wildlife hazard: Film plastics like bags and cling wraps pollute landscapes and oceans where they pose choking, suffocating, intestinal blockage threats to wildlife. They also add to the great Pacific Ocean plastic island where they wrap around coral, killing these vital organisms.Source
  • Nonrenewable: Whether it’s made from #3 PVC or #4 LDPE or low-density polyethylene (another common material used to make plastic wrap products), these plastics are derived from petroleum, making them inherently non-renewable.
  • Non-recyclable: Although it is technically possible to recycle these plastics, most curbside recycling programs will not accept plastic wraps. Learn more about recycling soft plastics.




These tips are from the Berkley Farmer’s Market which is a Zero Waste market! Here is a printable PDF of their original tip sheet.

Always remove any tight bands from your vegetables or at least loosen them to allow them to breathe.

Artichokes – Place in an airtight container sealed, with light moisture.
Asparagus – Place them loosely in a glass or bowl upright with water at room temperature. (Will keep for a week outside the fridge)
Avocados – Place in a paper bag at room temp. To speed up their ripening, place an apple in the bag with them.
Arugula – Like lettuce, should not stay wet! Dunk in cold water and spin or lay flat to dry. Place dry arugula in an open container, wrapped with a dry towel to absorb any extra moisture.
Basil – Is difficult to store well. Basil does not like the cold, or to be wet for that matter. The best method here is an airtight container/jar loosely packed with a small damp piece of paper inside, left out on a cool counter.
Beans – Shelling open container in the fridge, eat ASAP. Some recommend freezing them if not going to eat right away
Beets – Cut the tops off to keep beets firm, (be sure to keep the greens!)by leaving any top on root vegetables draws moisture from the root, making them loose flavor and firmness. Beets should be washed and kept in and open container with a wet towel on top.
Beet greens – Place in an airtight container with a little moisture.
Broccoli – Place in an open container in the fridge or wrap in a damp towel before placing in the fridge.
Broccoli Rabe – Left in an open container in the crisper, but best used as soon as possible.
Brussels Sprouts – If bought on the stalk leave them on that stalk. Put the stalk in the fridge or leave it on a cold place. If they’re bought loose store them in an open container with a damp towel on top.
Cabbage – Left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off outer leaves if they start to wilt. Cabbage might begin to loose its moisture after a week , so, best used as soon as possible.
Carrots – Cut the tops off to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.
Cauliflower – Will last a while in a closed container in the fridge, but they say cauliflower has the best flavor the day it’s bought.
Celery – Does best when simply places in a cup or bowl of shallow water on the counter.
Celery root/Celeriac – Wrap the root in a damp towel and place in the crisper.
Corn – Leave unhusked in an open container if you must, but corn really is best eaten sooner then later for maximum flavor.
Cucumber – Wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room.

Eggplant – Does fine left out in a cool room. Don’t wash it, eggplant doesn’t like any extra moisture around its leaves. For longer storage, place loose, in the crisper.
Fava beans – Place in an air tight container.
Fennel – If used within a couple days after it’s bought fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days place in the fridge in a closed container with a little water.
Garlic – Store in a cool, dark, place.
Green garlic – An airtight container in the fridge or left out for a day or two is fine, best before dried out.
Greens – Remove any bands, twist ties, etc. most greens must be kept in an air-tight container with a damp cloth, to keep them from drying out. Kale, collards, and chard even do well in a cup of water on the counter or fridge.
Green beans – They like humidity, but not wetness. A damp cloth draped over an open or loosely closed container.
Green Tomatoes – Store in a cool room away from the sun to keep them green and use quickly or they will begin to color.
Herbs– A closed container in the fridge to kept up to a week. Any longer might encourage mold.
Lettuce – Keep damp in an airtight container in the fridge.
Leeks – Leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water).
Okra – Doesn’t like humidity. So a dry towel in an airtight container. Doesn’t store that well, best eaten quickly after purchase
Onion – Store in a cool, dark and dry place, good air circulation is best, so don’t stack them.
Parsnips – An open container in the crisper, or, like a carrot, wrapped in a damp cloth in the fridge.
Potatoes – Like garlic and onions, store in cool, dark and dry place, such as, a box in a dark corner of the pantry; a paper bag also works well.
Radicchio – Place in the fridge in an open container with a damp cloth on top.
Radishes – Remove the greens (store separately) so they don’t draw out excess moisture from the roots and place them in a open container in the fridge with a wet towel placed on top.
Rhubarb – Wrap in a damp towel and place in an open container in the refrigerator.
Rutabagas – In an ideal situation a cool, dark, humid root cellar or a closed container in the crisper to keep their moisture in.
Snap peas – Refrigerate in an open container
Spinach – Store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold.
Spring onions – Remove any band or tie and place in the crisper.
Summer Squash – does fine for a few days if left out on a cool counter, even after cut.
Sweet peppers – Only wash them right before you plan on eating them as wetness decreases storage time. Store in a cool room to use in a couple a days, place in the crisper if longer storage needed.
Sweet Potatoes – Store in a cool, dark, well ventilated place. Never refrigerate sweet potatoes they don’t like the cold.
Tomatoes – Never refrigerate. Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness place in a paper bag with an apple.
Turnips – Remove the greens (store separately) same as radishes and beets, store them in an open container with a moist cloth.
Winter squash – Store in a cool, dark, well ventilated place. Many growers say winter squashes get sweeter if they’re stored for a week or so before eaten.
Zucchini – Does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage.


Apples – Store on a cool counter or shelf for up to two weeks. For longer storage in a cardboard box in the fridge.
Citrus – Store in a cool place, with good airflow, never in an air?tight container.
Apricots – On a cool counter to room temperature or fridge if fully ripe
Cherries – Store in an airtight container. Don’t wash cherries until ready to eat, any added moisture encourages mold.
Berries – Don’t forget, they’re fragile. When storing be careful not to stack too many high, a single layer if possible. A paper bag works well, only wash before you plan on eating them.
Dates – Dryer dates (like Deglet Noor) are fine stored out on the counter in a bowl or the paper bag they were bought in. Moist dates (like Medjool) need a bit of refrigeration if they’re going to be stored over a week, either in cloth or a paper bag? as long as it’s porous to keeping the moisture away from the skin of the dates.
Figs – Don’t like humidity, so, no closed containers. A paper bag works to absorb excess moisture, but a plate works best in the fridge up to a week un?stacked.
Melons – Uncut in a cool dry place, out of the sun up to a couple weeks. Cut melons should be in the fridge, an open container is fine.
Nectarines – Similar to apricots, store in the fridge is okay if ripe, but best taken out a day or two before you plan on eating them so they soften to room temperature.
Peaches – And most stone fruit, refrigerate only when fully ripe. More firm fruit will ripen on the counter.
Pears – Will keep for a few weeks on a cool counter, but fine in a paper bag. To hasten the ripening put an apple in with them.
Persimmon –Fuyu (shorter/pumpkin shaped): store at room temperature. Hachiya (longer/pointed end): room temperature until completely mushy. The astringentness of them only subsides when they are completely ripe. To hasten the ripening process place in a paper bag with a few apples for a week, check now and then, but don’t stack?they get very fragile when really ripe.
Pomegranates – Keep up to a month stored on a cool counter.
Strawberries – Don’t like to be wet. Do best in a paper bag in the fridge for up to a week. Check the bag for moisture every other day.

Article Source – washingtonsgreengrocer.com

Let Food be Your Cosmetic

Let Food Be Your Cosmetic:

Coconut Oil Outperforms Dangerous

Petroleum Body Care Products


20th May 2013

By Sayer Ji

Contributing Writer for Wake Up World

What you put on your skin goes directly into your body. Indeed, human autopsy studies have shown that mineral oil widely permeates our internal organs; major moisturizer brands have been found to cause tumor formation in treated animals. All the more reason why we need healthy “food cosmetics” as alternatives to petroleum-derived body care products.

It boggles the imagination how most mass market body care products today are almost entirely composed of petroleum-derived chemicals, whose toxicity are thoroughly established. Takeparabens as an example. These endocrine-disrupting, estrogen-like petrochemicals have been found at concentrations 1 million times higher than the estrogen (estradiol) levels naturally found in human breast tissue, leading to the highly concerning conclusion that human hormones are now being eclipsed by synthetic chemicals.

When we slather these chemical concoctions onto our skin, they enter directly into the lymphatic and circulatory systems, depositing in internal organs and body fat. And unlike things you ingest orally, there is no “gate keeping” liver there to protect you from these chemicals entering rapidly into your body through your skin. This is why, of course, you should never put on your body anything you can not or would not eat.

Unfortunately, major trusted brands have been found to be just as bad as more generic, cheaper ones in this respect, making it exceedingly difficult to avoid harm unless you are already wise to the issue and using completely natural body care products.

For instance, back in 2009, the Journal of Investigative Dermatology published a highly concerning study titled “Tumorigenic effect of some commonly used moisturizing creams when applied topically to UVB-pretreated high-risk mice,” wherein branded moisturizers, including Dermabase, Dermovan, Eucerin Original Moisturizing Cream (Eucerin), or Vanicream, were found to increase the rate of formation and number of tumors when applied topically to UVB-pretreated high-risk mice.[1]

Chemical industry public relations spokespersons love to point out that we are not mice, implying that preclinical research like this should not throw up a red flag. Should we be made to wait for the very industries guilty of poisoning us to voluntarily fund multi-million dollar, randomized, double-blinded, placebo-controlled trials to determine whether their products are not also causing cancer in humans? Short of a legal mandate, self-incriminating research like this will never be performed, and not only because such a study would be highly unethical (i.e. intentionally poisoning trial subjects), but because it will reveal a truth fraught with immense legal and financial liabilities.

Needless to say, a logical approach would be to apply the precautionary principle so that when animal toxicological risk assessments show harm, instead of extrapolating an Orwellian “acceptable level of harm” to humans, we take the sane step of avoiding human exposure altogether.

Crude Awakening: Mineral Oil Contaminates Everyone’s Bodies

Sadly, the reality is that we are not only immersed in a sea of petrochemical products, but we bioaccumulate them in our bodies over the decades, carrying them with us to our early graves.

As we disclosed in a previous article titled “Crude Awakening: Mineral Oil Contaminates Everyone’s Bodies“, one of the only studies ever performed on the topic of petrochemical accumulation in the human body found that 48% of the livers and 46% of the spleens of the 465 autopsies analyzed showed signs of mineral-oil induced lipogranuloma (a nodule of necrotic, fatty tissue associated with granulomatous inflammation or a foreign-body reaction around a deposit of an oily substance), indicating just how widespread pathological tissue changes associated with petrochemical exposure really are.

And why should be surprised? Petroleum is everywhere. We build and power our cars from it. Weimplant plastic into our breasts, and we coat our vegetables with USDA/FDA-approved ‘food grade petroleum.’ Our entire global food system is driven by nitrogen urea based fertilizers, pesticides and related agrichemicals which are all petrochemical in origin. Oil derived hydrocarbons form the basis for the molecular building blocks of many synthetic patent medicines, and even some of our vitamins (e.g. dl-alpha tocopherol). Our foreign policy is largely based on invading countries for ostensibly political/ethical reasons who just happen to be sitting on ‘our oil’ (i.e. War = Resource Procurement). It is hard to imagine how we might escape our dependence on the petrochemical industrial establishment, given how vertically integrated it is into every facet of modern life, including the very fabric of our bodies.

But there are concrete steps we can take to improve the situation, starting with our own bodies. One of those is to bring back ancient ‘food cosmetics’ like coconut oil.

In a previous post, we discussed the 13 Evidence-Based Medicinal Properties of Coconut Oil, but we did not mention its beneficial effects on hair and skin. While coconut oil has been used for millennium as both food, medicine and cosmetic, only in the past few decades has scientific research emerged confirming its ancient uses.

Coconut Oil Is Superior to Mineral Oil for Treating Dry Skin

A 2004 randomized double-blind, controlled trial comparing extra virgin coconut oil with mineral oil as a moisturizer for mild to moderate xerosis (dry skin) found that coconut oil performed equally well, as far as objective measurements, and better than mineral oil, as far as the subjective perceptions of those using it.[2]

Coconut oil 2

Coconut Oil Is Superior to Mineral Oil at Protecting the Hair

A 2001 study published in the Journal of Cosmetic Science found that coconut penetrates the hair shaft while mineral oil does not. This difference was attributed to coconut oil’s higher affinity with hair protein. The researchers explained their findings further:

The results show that coconut oil penetrates the hair shaft while mineral oil does not. The difference may be due to the polarity of the coconut oil compared to the nonpolar nature of the mineral oil. The affinity of the penetrant to the protein seems to be the cause for this difference in their behavior. This study also indicates that the swelling of hair is limited by the presence oil. Since the process of swelling and deswelling of hair is one of the causes of hair damage by hygral fatigue, coconut oil, which is a better penetrant than mineral oil, may provide better protection from damage by hygral fatigue.[3]

Coconut Oil Protects the Scalp from Fungal Infections

Another study published back in 1993 in the journal Mycoses looked at the use of various commonly used hair oil preparations in India. They found that coconut oil was effective at inhibiting the skin fungi known as dermatophytes, lending a possible explanation for why the fungal infection of the scalp, a condition known as tinea capitis, is so rare in India.[4]

Coconut Oil + Anise Beats Pesticide Spray for Lice

A 2010 study published in the European Journal of Pediatrics found that coconut and anise spray can be a significantly more effective than the highly toxic insecticide Permethrin as an alternative treatment for head louse infestation.[5]

Increasingly, science confirms the value of traditional folk medicine in disease prevention and treatment. After many years of vast misrepresentation, coconut oil has gained wider acceptance not simply as a wholesome food, but as a medicinal agent capable of both nourishing and healing the body in ways that xenobiotic chemicals by their very nature can not.

Article Resources

[1] Yao-Ping Lu, You-Rong Lou, Jian-Guo Xie, Qingyun Peng, Weichung J Shih, Yong Lin, Allan H Conney. Tumorigenic effect of some commonly used moisturizing creams when applied topically to UVB-pretreated high-risk mice. J Invest Dermatol. 2009 Feb;129(2):468-75. Epub 2008 Aug 14. PMID: 18704106 – Article Published Date : Feb 01, 2009
[2] Anna Liza C Agero, Vermén M Verallo-Rowell. A randomized double-blind controlled trial comparing extra virgin coconut oil with mineral oil as a moisturizer for mild to moderate xerosis. Dermatitis. 2004 Sep ;15(3):109-16. PMID: 15724344
[3] S B Ruetsch, Y K Kamath, A S Rele, R B Mohile. Secondary ion mass spectrometric investigation of penetration of coconut and mineral oils into human hair fibers: relevance to hair damage. J Cosmet Sci. 2001 May-Jun;52(3):169-84. PMID: 11413497
[4] A P Garg, J Müller. Inhibition of growth of dermatophytes by Indian hair oils.Mycoses. 1992 Nov-Dec;35(11-12):363-9. PMID: 1302812
[5] Ian F Burgess, Elizabeth R Brunton, Nazma A Burgess. Clinical trial showing superiority of a coconut and anise spray over permethrin 0.43% lotion for head louse infestation, ISRCTN96469780. Eur J Pediatr. 2010 Jan ;169(1):55-62. Epub 2009 Apr 3. PMID: 19343362

Further articles by Sayer Ji

About the author:
Sayer-JiSayer Ji is the founder and director of www.GreenMedInfo.com and an advisory board member at the National Health Federation, an international nonprofit, consumer-education, health-freedom organization. He co-authored the book Cancer Killers: The Cause Is The Cure, and is working on another one with Tania Melkonian titled EATomology: An Edible Philosophy of Food.

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Nutrition information every cancer patient should know

Nutrition Information Every Cancer Patient Should Know

Posted on:

Saturday, June 1st 2013 at 5:00 am

Written By:

Nancy Elizabeth Shaw

Nutrition Information Every Cancer Patient Should Know

Nutritional Healing from Cancer:  The Fundamentals of an Alkaline Diet

There is something that every cancer patient should hear from their oncologist when they are first diagnosed.   They should be told that by making certain dietary changes, they could increase their chances of healing from cancer dramatically, no matter what course of treatment they pursue.

Cancer patients should be informed that nutrition is their first and best defense when starting down the path of healing from cancer.  Information should be provided about how to switch to an alkaline diet,[i] composed of primarily vegetables, with a small amount of fruit, grains and protein.  This diet is similar to the ketogenic[ii] diet, which is much discussed in the oncology press, but with further reduction in total protein consumption as well as grains, processed fats and sugar, to help control inflammation in the body.

Instead, the dietary information provided to cancer patients is an afterthought, and amazingly, usually includes foods and meal preparation techniques that are known promoters of cancer progression.[iii]  Clearly, there is a disconnect between very well documented information on diet and cancer progression and those who communicate most often with cancer patients – the oncology teams.

The modern way of life, particularly in fast-paced Western countries, does not lend itself to an anti-cancer, alkaline diet.  Convenience food products, microwave meals, packaged snacks and fast food dominate many people’s daily menu.  It should come as no surprise that these foods are not optimal if you are battling cancer.

But what should a newly diagnosed cancer patient do, right away, to help themselves prepare for the treatments to come and increase their chances for healing?

Here are the six most important dietary changes every cancer patient should make.  While they seem daunting at first, really what the cancer patient needs to do is to go back to eating in the way that people have done since the beginning of time:  fresh food, in season, simply prepared.

  1. Eat an alkaline diet to reduce inflammation and improve intracellular pH

Most people in the Western world today eat a diet that promotes inflammation and increases intracellular pH, a condition called latent acidosis – understood to provide a perfect environment for cancer to proliferate.  A properly constructed alkaline diet will improve your intracellular pH over time, and is the best defense against continuous inflammation in the body.  It is composed primarily of organic leafy green vegetables, herbs and spices, root vegetables, onions, garlic, leek and chives, broccoli, cauliflower and cabbages, beans, lentils and peas and nuts and seeds, combined with a small amount (a cup or two per day) of non-gluten grains such as rice.  A serving of between two and four ounces of clean fish, organic poultry or grass-fed meat, several times per week, can be part of a healthy, alkaline oriented diet.  Two to three pieces of whole fresh fruit a day help balance your vitamin and mineral consumption.  The more of your vegetables and fruits you enjoy raw, the better.[iv]

  1. Eliminate sugar.[v]

Cancer cells use more glucose (sugar) per unit of time than other cells.  Sugar metabolism creates acid, which also supports cancer progression.  Further, a diet high in sugars, including fruits, triggers the insulin response.  If you frequently eat sugar or fruit throughout the day, you suppress your immune function while increasing the insulin levels in your body, creating insulin resistance.  Insulin resistance has been directly tied to cancer proliferation.   Processed sugar depletes magnesium in the body, another contributor to cancer proliferation.  High fructose corn syrup, because of its processing methodology, is high in mercury, a cancer-promoting toxin in the body.  The recommendation to eliminate sugar includes sugar in all its forms, even “natural” sugars like honey and agave, as well as white sugar and high fructose corn syrup.  Enjoy unsweetened applesauce, two or three figs or dried apricots, or a piece of fresh pineapple if you need a sweet treat.  Moderation with fruit is important, as fructose has been shown to increase the rate of cancer cell division as much as two-fold – more than other forms of sugar.[vi]

  1. Eliminate gluten.[vii]

Glutinous grains cause inflammation.  Inflammation promotes cancer progression.   This means avoiding high-gluten grains such as wheat, spelt or rye, including the whole grains.  Pastas, cereals, bread, muffins, cakes, crackers, cookies and other baked goods are excluded from an alkaline, cancer-suppression diet.  Cancer patients should enjoy whole, non-gluten grains such as rice, buckwheat, quinoa, millet and amaranth.  However, using “gluten free” prepared products is a mistake, as most of them have added sugar or processed oils and will therefore fall outside of the alkaline diet parameters for cancer.

  1. Eliminate dairy products. 

Cow dairy has been identified in a very large study compiled by Prof. (Emeritus) T. Colin Campbell, PhD, Cornell University as one of the most cancer promoting foods.[viii]  Strangely enough, it is the protein that is the culprit – casein protein.  High protein yogurts made with added powdered milk or whey are even more cancer promoting than plain milk, yogurt or cheese.  However, all dairy products should be eliminated from the diet when you are fighting cancer.  Dairy products create inflammation, cause bone deterioration (yes it is true, because of the high acid production during digestion of dairy) and promote cancer progression in a similar fashion to sugar.

  1. Use only olive oil, coconut oil and avocado oil in your diet

Use only natural, cold-pressed olive oil, coconut oil or avocado oil – organic where possible.  These oils are naturally anti-inflammatory, thus provide a soothing and healing benefit to inflamed and potentially cancerous cells in the body.  Coconut oil in particular has also been shown to have a mild antibacterial/antifungal effect, helpful for cancer patients with a lowered immune function, as well as direct anti-cancer properties.  Oils that should be eliminated from a cancer-suppression diet include corn, soy, canola, safflower or sunflower oils.    Not only are the commercial versions of these oils produced from genetically modified plants – believed to increase cancer risk – most of them are highly processed.  Processed oils, including hydrogenated (hard) oils and margarines, have been prepared at high heat to improve shelf life.  This changes the oil molecules so that instead of acting as a natural conductor for all the electrical messaging in your body, these molecules create “dead spots” in your cells because they cannot conduct electricity.  This interferes with healthy cell function and can promote cancer progression.  Essentially cancer cells are cells that no longer respond to intracellular messaging and proliferate without purpose, impacting other cells.

  1. Change what you drink 

Eliminate alcohol consumption.  Eliminate the consumption of bottled, canned or frozen fruit juice as they have high concentrations of sugar and many are highly acid forming.  Fresh vegetable and fruit juice that you make at home or from a juice bar is encouraged, however emphasis is on vegetable juice.   Reduce coffee consumption to one cup per day or less, and increase consumption of clean water, lightly brewed green tea (not black tea), sage tea, ginger tea and peppermint tea as both hot and cold drinks.  Drink the juice of a whole, organic lemon in hot or cold water several times per day.  Drink fresh carrot or carrot-beet juice daily, as these are healthy, alkaline juices for a cancer diet.

While this may sound daunting if you have enjoyed the convenience of restaurant or fast food meals or purchasing a prepared meal, this switch is easier than you think.  If you cook at home, it means eliminating a few foods and focusing on a few others to modify your usual recipes.

Salad is always a good choice whether at home or eating out.  Whether you are making your own salad or ordering a salad in a restaurant, include grated carrots, beets, cucumbers, endives, escarole, cherry tomatoes, fennel, cabbage and spinach in any combination, in addition to or instead of romaine lettuce or mesclun greens, then dress with extra virgin olive oil and fresh lemon on the side at table, rather than tossing the salad with prepared dressing.  Add some garbanzo or white beans and you’ll be completely satisfied.

Japanese sushi traditionally features a large selection of fresh vegetable rolls.  If you are dining out, ask for gluten-free (tamari) soy sauce, order a few rolls and some Japanese green tea, and you can enjoy a quick, satisfying lunch or dinner.  A bonus comes in the seaweed wrappers – full of minerals from the sea.  Just avoid standard soy sauce as it has wheat in it (gluten), the Teriyaki sauce (gluten) as well as anything that is brightly colored or contains mayonnaise, as these are not on the list of healthy options.  For immune deficient cancer patients, best to stay away from raw fish sushi.

Indian food features many vegetarian choices, with plenty of spice and vegetables.  Unfortunately many Indian restaurants use a lot of rape-seed/canola oil in cooking, which is not recommended.  Enquire about how the food is prepared and if there are some ingredients that are not optimal, just eat carefully.  A good choice is channa masala (chickpea curry) with poppadum (lentil cracker-bread) and vegetable biryani rice.  Nann, chapatti, paratha, puri and roti breads are typically made from wheat flour and should be avoided.

Italian cuisine is a bit more difficult since the basis of Italian cuisine is pasta made from wheat with added cheese.  However, cooking at home you have endless options, and more Italian restaurants are offering a gluten free pasta choice.  Many Italian menus feature dishes based on marinara (vegetarian) tomato sauce.  Select preparations with no cheese and only eat a small appetizer portion of fish or meat, if any at all.  Steamed or lightly sautéed vegetable dishes such as broccoli rabe or spinach with garlic are superior alkaline choices, as are salads made with chopped and grated raw vegetables.  Since olive oil, garlic, tomato, vegetables, herbs and lemon are critical to Italian cooking, it is quite possible make excellent alkaline selections if you order thoughtfully or cook Italian food at home.

And of course, you have to just let the breadbasket and the desert list pass you by.

For more information on nutritional healing for cancer patients, visit www.thecanceralternative.org or contact the author, Nancy Elizabeth Shaw at enquiries@thecanceralternative.com

Additional cancer nutrition research can be found in GreenMedInfo.com founder’s book: Cancer Killers: The Cause Is The Cure


  • [i] J Environ Public Health. 2012; 2012: 727630.
  • [ii] Implementing A Ketogenic Diet Based on Medium-chain Triglyceride Oil in Pediatric Patients with Cancer LINDA C NEBELING, PhD, MPH, RD, EDITH LERNER, PhD; J Am Diet Assoc. 1995; 95:693-697; Targeting energy metabolism in brain cancer through calorie restriction and the ketogenic diet 

B Thomas N Seyfried, Michael Kiebish, Jeremy Marsh, Purna Mukherjee
 Department of Biology, Boston College, Chestnut Hill, MA 02467, USA; Journal of Cancer Research and Therapeutics, 2009/5/9/pp 7-15.
  • [iii] National Cancer Institute, “Eating Hints Before, During and After Cancer Treatment,” NIH Publication No. 09-2079, 9-09
  • [iv] Antitumor effect of medium-chain triglyceride and its influence on the self-defense system of the body. Cancer Detect Prev. 1998;22(3):219-24.
  • [v] Expert Opin Ther Targets. 2011 Sep;15(9):1049-59. doi: 10.1517/14728222.2011.588208. Epub 2011 May 31; Klement and Kämmerer Nutrition & Metabolism 2011, 8:75 http://www.nutritionandmetabolism.com/content/8/1/75
  • [vi] Fructose Induces Transketolase Flux to Promote Pancreatic Cancer Growth; Haibo Liu, Danshan Huang, David L. McArthur, et al.; Cancer Res; 70(15) August 1, 2010
  • [vii] The Dark Side of Wheat, Sayer Ji, GreenMed Info, 20143
  • [viii] The China Study, T. Colin Campbell, PhD et al; BenBella Books, Dallas, TX, 2006